Sunday Sauce Secrets: How to Make a Traditional Italian Ragu

In Italy, Sunday isn’t just a day—it’s a ritual. A time for family, for laughter echoing through the house, and for a slow-simmering pot of ragù filling the kitchen with its rich, savory perfume.

Whether you call it “Sunday sauce,” in Italian “sugo della domenica,” or simply “ragù,” this is comfort food at its most soulful. And while every Italian Nonna has her own sacred version, today, we are sharing the timeless secrets behind making an authentic, heartwarming Italian meat sauce the traditional way.

What is Ragù?

Ragù isn’t just any meat sauce—it’s slow-cooked, layered with flavor, and built on tradition. Unlike Bolognese, which is a specific type of ragù from Bologna (with milk and very finely minced meat), ragù alla Napoletana (from Naples, Italy) and other southern variations focus on whole cuts of meat, tomatoes, and hours of gentle bubbling.

Essentials Ingredients

Here’s a classic base to build from—feel free to adjust depending on regional style or family tradition:

Onion, carrots, celery stalks, all finely chopped
2–3 pieces of beef chuck or short ribs
A few Italian sausages (mild or spicy)
2 large cans of whole San Marzano tomatoes, crushed by hand
2 tablespoons of tomato paste (for richness)
1 cup red wine
2–3 garlic cloves, crushed
Fresh basil and/or parsley
Salt, pepper, a pinch of sugar (to balance acidity)

Step-by-Step: How to Make Sunday Ragù

In the same pot, sauté your onion, carrot, and celery until soft and golden. This is your aromatic backbone.

Add tomato paste and garlic, stir for a minute, then pour in the wine to deglaze the pan—scrape up every delicious browned bit.

Add crushed tomatoes, a pinch of sugar, and bring to a gentle simmer.

Return all meat to the pot. Partially cover and simmer low and slow for 3–4 hours. Stir occasionally. The meat should become tender enough to shred with a fork.

Salt and pepper to taste. Add fresh basil at the end. Serve meat on a platter, and ladle the sauce over your pasta of choice (Rigatoni or Paccheri/ Tagliatelle or Pappardelle/ or Baked Ziti)

Toppings & Traditions

Freshly grated Parmigiano Reggiano or Pecorino Romano, and crusty bread for “Scarpetta” (wiping up the sauce)!